The **Eden Takara Petty 15 cm** is the Japanese version of our European paring knife. The perfect knife for smaller tasks in the kitchen. Amazing to work with and an absolute sight for sore eyes.
## Eden Takara: Made by Yu Kurosaki
The kitchen knives from the Eden Takara collection are made by hand in Japan by Yu Kurosaki. A traditional knife maker from Sabae, Japan. As such these knives are not made in an industrial factory, but a small workshop. The light weight, hammered finish of the blade and razor-sharp edge are characterizing for this knife. Takara means ‘treasure’ in Japanese. And it describes exactly how valuable this knife will be for your kitchen.
## The blade
The core of the blade is forged from top-quality Aogami Blue Paper steel. This is a non-stainless carbon steel which has been hardened up to approx. 63 HRC for the Takara series. This hardness also ensures you can sharpen this type of steel razor-sharp. This core is laminated in between two layers of softer stainless steel for protection. These layers are finished with a hammered finish, called Tsuchime in Japanese. This finish applied after the heat treatment. This technique is called cold forging and leaves you with a remarkable design and rock-solid blade.
## The Handle
The handle is made from red sandal wood and the bolster from maple wood. The handle is shaped according to the octagonal, Japanese WA design and is therefore very lightweight. Because the handle is enhanced with a slight wax layer it can handle a couple drops of water, but it is best if you make sure it stays as dry as possible.
## Tips for use
The right use and maintenance is very important for this type of kitchen knife. The edge is namely very thin and hard. If you don’t use it right you could damage it. Only use the knife on a wooden or soft plastic cutting board. Every sideways movement needs to be avoided. So prying, rocking and chopping is out of the question! You also need to stay very far away from bones and frozen food. Because the core of the blade is not stainless you need to immediately wash and dry it after use. Don’t wait to do this after the meal, but immediately after using the knife. You always need to clean the knife by hand. Dishwashers will do irreparable damage to these types of knives. Want to learn more about [how to use Japanese kitchen knives?](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm)
## Sharpening Eden Takara kitchen knives
Don’t sharpen these knives in a pull-through sharpener! Because of the rock-solid steel and the sideways movements that occur in a pull-through sharpener pieces of the edge could break off. We therefore advise you to carefully sharpen by hand on a sharpening stone, sharpening steel or with a sharpening system.”
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